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Oven-baked pea, ham and pasta frittatas recipe

9 ratings

Healthy snacks for kids don't get much more satisfying than this! Packed with hearty fusilli pasta, shelled peas, thick-cut ham and fresh eggs these simple baked frittatas are really easy to make and perfect for packing up for the kids to enjoy whilst out and about. See method

Serves
9 (makes 9 mini frittatas)

15 mins to prepare and 25 mins to cook

138 calories / serving

Freezable

Healthy

Ingredients

100g (3 1/2oz) fusilli or rigatoni pasta

150g (5oz) shelled peas, fresh or defrosted if using frozen

100g (3 1/2oz) thick-cut ham, sliced into matchsticks

8 eggs, lightly beaten

Each serving contains

Energy

580kj138kcal7%

Fat

7g9%

Saturates

2g9%

Sugars

1g1%

Salt

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Take a nonstick 12-hole muffin tin and oil 9 of the 12 holes.

Cook the pasta in plenty of boiling water according to pack instructions. Drain while still al dente; refresh under cool water then drain again. Put the cooled, cooked pasta, the peas and the ham matchsticks into 3 separate bowls.

Transfer the beaten eggs to a jug and whisk in a little seasoning. Divide between the 9 oiled muffin tin holes, making sure an even amount goes into each. Divide the pasta, peas and ham between the muffin moulds, pushing them down into the beaten egg slightly. You can use clean hands or a spoon.

Bake for about 20 minutes, until the frittatas are risen and just firm in the centre. Remove from the oven and leave to rest for 5 minutes before turning out. Serve with fresh green salad.

Freezing and defrosting guidelines

Cook, chill and then freeze well wrapped for up to a month. Defrost in the fridge overnight and warm through in a moderate oven before serving.